I know I’m totally late to posting this Simple Banana Pumpkin Bread recipe, but life has been busy with so much change and the new house has me doing a different project pretty much every day.
I posted on Instagram a short while back about this amazing banana pumpkin bread that I decided to make on a whim one night after my bananas completely turned black. Yes, I let them go that long. 🤣 It looks absolutely disgusting keeping them at this state, but bananas are at their best for baking once it gets to this point! Trust me on this!
I can’t possibly take credit for the recipe, because who doesn’t use Pinterest these days for every single home-cooked meal? I found this recipe by Nikole from “The Travel Palate” blog, and absolutely loved how simple + easy it was to make!
Without further adieu, here is Simple Banana Pumpkin Bread with Streusel Topping!
Bread Ingredients
- 9×5 inch loaf pan
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon nutmeg
- 2 ripe bananas heavily speckled or black, mashed (mine were black)
- 1 cup pumpkin puree
- 8 tablespoons (one stick) unsalted butter, melted and cooled
- ½ cup light brown sugar
- ¼ cup white sugar granulated
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup walnuts or pecans lightly toasted and chopped (optional—I didn’t use them)
Streusel Topping Ingredients
- ½ cup all purpose flour
- ½ teaspoon cinnamon
- ½ cup brown sugar
- 6 tablespoons cold butter diced
Directions
- Preheat oven to 350 degrees F. Place a rack in the center of the oven. Spray a 9 x 5 inch loaf pan with cooking spray. You can also use parchment paper if need be.
- In a large bowl, mash banana. Add pumpkin puree, cooled melted butter, light brown sugar, white sugar, eggs, and vanilla extract. Whisk until well blended.
- In a medium bowl, mix flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Add this flour mixture to banana/pumpkin mixture in the larger bowl.
- Gently mix the batter until just combined. Don’t overmix the batter! 10-15 strokes is more than enough. It’s ok if you see a few flour pockets.
- At this point you can stir in nuts it you are using them.
- Pour batter into the loaf pan. Smooth the top flat with a spoon.
- Make the streusel topping!
- Combine cinnamon, flour, and brown sugar to a small bowl.
- Cut 6 tablespoons of very cold butter into cubes and add it to the flour/brown sugar mixture.
- Use a pastry blender, fork, knives or your fingertips to blend mixture until it resembles coarse crumbs. (I used a fork and pressed down into the mixture until butter was completely crumbled, and then used my fingers to combine everything.)
- Sprinkle all of the streusel topping on top of the batter in the loaf pan. It’s okay to pile it on!
- Bake in center of oven for 50 minutes to 1 hour and 5 minutes. Continuously check with a toothpick down the center of batter until you see moist crumbs. If it’s completely dry, you may have over-baked it.
- Cool in pan for 5 minutes.
- Remove from pan and transfer to a wire rack to cool completely.
- Enjoy!
*Reheating Tip: I used my air fryer to reheat slices of this banana bread later in the week instead of the microwave. It just needs 2-3 minutes for that perfect “just out of the oven” crispness!
I hope you guys enjoy this recipe as much as I did! I can’t wait to make it again!
/ / As always, this is my personal blog. This blog post is not sponsored. Any views or opinions represented in this blog are my own and do not represent the views of any company or individual I may mention. This post may contain affiliate links where I make a small commission if you click and shop using my links. It won’t cost you a penny, but helps keep this blog running!
/ / As always, this is my personal blog. This blog post is not sponsored. Any views or opinions represented in this blog are my own and do not represent the views of any company or individual I may mention. This post may contain affiliate links where I make a small commission if you click and shop using my links. It won’t cost you a penny, but helps keep this blog running!
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